Spanish Seasoned Pork (Slow Cooker, Crockpot)

This is a shredded pork recipe that has unique and delicious flavors. A nice change from the typical pulled pork with bbq sauce. It comes together easily and needs no tending while it cooks. The only tricky part is finding smoked paprika--I don't think you can find that at the regular market--but I suppose that any sweet or hot 'regular' paprika will do... Measurements of spices are approximate, I usually just sprinkle the meat until it is well-coated.

• Ready In: 6 hrs 15 mins
• Serves: 6-8

Ingredients

• 3  lbs boneless pork
• 1  tablespoon salt
• 1 1⁄2 tablespoons black pepper
• 2  tablespoons  smoked paprika
• 2  tablespoons oregano
• 1  tablespoon cumin
• 1  orange
• 1⁄2 tablespoon garlic, granulated
• 4  tablespoons  onion flakes

Directions

1. Zest the orange (grate only the colored part of the skin), and juice it.
2. In the bottom of your slow cooker or clay pot, sprinkle half of the seasonings and half the orange zest.
3. Set the meat atop seasonings, then sprinkle remaining half of seasonings/zest over.
4. Pour the orange juice around the meat. Add enough water, if necessary, to just cover the bottom of the pot and moisten any seasoning that didn't adhere to the meat.
5. Cook in the oven at about 250 degrees F for 5-6 hours or until it shreds easily with a fork. Or in your crockpot, medium 6-8 hours.
6. Serve with shredded cheese and sour cream.
7. If you want to be more labor-intensive, use fresh sliced onion and minced garlic, butterfly the meat or stab it several times and work the seasoning into the meat before popping it into the oven.
8. These flavors could also be used with chicken -- maybe a whole bird, stuff the cavity with the spent orange -- remove the lid to brown the bird for the last 1/2 hour of cooking.